Food Safety in a Disaster or Emergency

Discover methods to ensure food safety prior to, during, and subsequent to emergencies, including floods, fires, calamities, or power outages.

Before a Disaster or Emergency

Prepare an Emergency Food Supply

Make sure to have enough food for at least three days as a disaster can cause disruptions in the food supply.

Make sure to store foods that:

Have a long storage life
Require little or no cooking, water, or refrigeration, in case utilities are disrupted
Meet the needs of infants or other family members who are on special diets
Meet pets’ needs
Are not very salty or spicy, as these foods increase the need for drinking water, which may be in short supply

What is the process of storing an emergency food supply?

There is no need to purchase dehydrated or other emergency food when it comes to food storage.

Check the expiration dates on canned foods and dry mixes. Home-canned food usually needs to be thrown out after a year.
Use and replace food before its expiration date.

Canned or dried foods can have their shelf life extended by specific storage conditions. The recommended place is a cool, dry, and dark area. The optimal temperature range is between 40° to 70°F.

Store foods away from ranges or refrigerator exhausts. Heat causes many foods to spoil more quickly.
Store food away from petroleum products, such as gasoline, oil, paints, and solvents. Some food products absorb their smell.
Protect food from rodents and insects. Items stored in boxes or in paper cartons will keep longer if they are heavily wrapped or stored in waterproof, airtight containers.
Store food on shelves that will be safely out of the way of floodwaters.

Get ready for an emergency by arranging a supply of water.

Store at least 1 gallon of water per day for each person and each pet. Consider storing more water than this for hot climates, for pregnant women, and for people who are sick.
Store at least a 3-day supply of water for each person and each pet.
Make sure to store your emergency water supply where it will be as safe as possible from flooding.
If your bottled water has an odor, do not drink or use it. Instead, dispose of it, or if applicable, call your bottled water provider to get a replacement.
Observe the expiration date for store-bought water; replace other stored water every 6 months.
Store a bottle of unscented liquid household chlorine bleach to disinfect your water and to use for general cleaning and sanitizing. Try to store bleach in an area where the average temperature stays around 70°F (21°C). Because the amount of active chlorine in bleach decreases over time, consider replacing the bottle each year.

Getting ready for a Power Outage

Make sure you have appliance thermometers in your refrigerator and freezer.
- Check to ensure that the freezer temperature is at or below 0° F, and the refrigerator is at or below 40° F.
- In case of a power outage, the appliance thermometers will indicate the temperatures in the refrigerator and freezer to help you determine if the food is safe.
Purchase or make ice cubes in advance, and freeze gel packs and containers of water to help keep food cold in the freezer, refrigerator, or coolers in case the power goes out. Store all of these in the freezer for later use in the refrigerator or in coolers. The melting ice in the containers of water will also supply safe drinking water.
Freeze refrigerated items such as leftovers, milk, and fresh meat and poultry that you may not need immediately. This helps keep them at a safe temperature longer.
Group food together in the freezer. This helps the food stay cold longer.
Have coolers on hand to keep refrigerated food cold if the power might be out for more than 4 hours.
Check out local sources to know where dry ice and block ice can be purchased, in case it should be needed.

If you happen to use food or drink containers for storing non-food substances like gasoline during an emergency, make sure to dispose of them after use and refrain from recycling them.

During a Disaster or Emergency

If the Power Goes Out

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
- The refrigerator will keep food cold for about 4 hours if unopened.
- A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed.
Buy dry or block ice to keep the refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should keep an 18-cubic-foot, fully stocked freezer cold for two days.
If you plan to eat refrigerated or frozen meat, poultry, fish, or eggs while they are still at safe temperatures, it is important that each item is thoroughly cooked to a safe minimum internal temperature to ensure that any foodborne bacteria that may be present are destroyed. However, if at any point the food was above 40º F for 2 hours or more (or 1 hour if temperatures are above 90 º F) — discard it.
During a snowstorm, do not place perishable food out in the snow. Outside temperatures can vary and food can be exposed to unsanitary conditions and animals. Instead, make ice. Fill buckets, empty milk containers, or cans with water and leave them outside to freeze. Use the homemade ice in your refrigerator, freezer, or coolers.

After a Disaster or Emergency

Throw away the following food:

Perishable food that has not been refrigerated or frozen properly due to power outages
Food that may have come in contact with floodwater or stormwater
Food with an unusual odor, color, or texture.

In the aftermath of a power outage

Assess the safety of your food.

If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40° F or below, the food is safe and may be refrozen.
If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can’t rely on appearance or odor alone. If the food still contains ice crystals or is 40° F or below, it is safe to refreeze or cook.
Refrigerated food should be safe as long as the power was out for no more than 4 hours and the refrigerator door was kept shut. Discard any perishable food (such as meat, poultry, fish, eggs, or leftovers) that has been at temperatures above 40° F for 2 hours or more (or 1 hour if temperatures are above 90º F).

Get rid of these foods.

All perishable foods (including meat, poultry, fish, eggs, and leftovers) in your refrigerator when the power has been off for 4 hours or more.
All perishable foods in your freezer if they have thawed.

If the food in the freezer still has ice crystals and feels as cold as if it were refrigerated, you can confidently refreeze or cook it.

Following a flood

Dispose of any food that may have been in contact with flood or stormwater.

Food with an unusual odor, color, or texture.
Food in packages that are not waterproof.
Food in cardboard containers, including juice/milk/baby formula boxes.
Food containers with screw-caps, snap-lids, crimped caps, twist caps, flip tops, and snap tops.
Home-canned foods because they cannot be disinfected.
Canned foods or food containers that are bulging, opened, or damaged. Throw out cans or food containers that spurt liquid or foam when you open them or contain food that is discolored, moldy, or smells bad. When it doubt, throw it out!

How to rescue commercially packaged food in cans and plastic or metal pouches, such as flexible juice containers that can be stored on shelves.

Remove labels if possible. Note the expiration date.
Brush or wipe away dirt or silt.
Wash cans and pouches with hot, soapy water.
Rinse cans and pouches with clean, safe water.
Sanitize cans and pouches in one of two ways:
1. Place them in a solution of 1 cup (8 oz/240 mL) of unscented household bleach in 5 gallons of water for 15 minutes, OR
2. Put in a pot of water, bring to a boil, and continue boiling for 2 minutes.
Re-label cans or pouches with a marker. Include the expiration date.
Use food in cans or pouches as soon as possible.

Why is food in short supply after a disaster?

After a disaster, when physical activity may increase the need for calories, food becomes a vital necessity for humans. Although the human body can endure without food for a certain period, as long as hydration is maintained, an individual typically requires 2000 – 2400 calories per day to sustain an equilibrium in caloric intake. This requirement may be higher if they are participating in demanding tasks.

The occurrence of a disaster can lead to shortages in food due to various reasons, which ultimately necessitates the provision of emergency food supplies.

The loss of electrical power will result in the eventual spoilage of refrigerated and frozen food. Once electrical power is lost, food in the refrigerator is safe for up to four hours. Food in a freezer that is normally kept at 0⁰ Fahrenheit can last from 24 hours (for a freezer that is half-full) up to 48 hours (for a freezer that is completely full). A full freezer has more thermal mass resulting in longer temperature retention, so keeping containers of frozen water or gel packs in a freezer that is only half-full can help to extend storage time up to 48 hours.
Road closures may prevent you from getting to the grocery store. Even if you are able to get to a local grocery store, road closures throughout the region can affect commercial food distribution. Because most grocery stores rely on daily shipments to maintain inventory, once the supply chain is interrupted, inventory will be limited to what is on hand. Additionally, any loss of power will interrupt financial transactions and shut down cash registers and all credit/debit card transactions. Having cash on hand will help to enable purchases for the limited stores that try to remain open.
Building damage to stores and shops can render their food supply inaccessible and result in their closure. Additionally, structural damage at home can also render food destroyed or inaccessible. Keeping emergency food in more than one location at home can help to ensure the accessibility of your food supply.

In order to be ready for most emergencies, it is advised to have a minimum of three-days worth of emergency food that can be prepared without refrigeration, cooking, or excessive water. It is generally recommended by emergency experts to have a week’s supply of food, as proven by past natural disasters in the United States. However, certain crises like pandemics may require a greater quantity of food, so if feasible, storing more than a week’s worth of food can be advantageous.

Suggestions for an Emergency Food Supply

Households are advised by the Department of Homeland Security to have emergency food supplies that are both familiar and easily consumed by family members, consider any special dietary requirements, and exclude foods that are dehydrating such as those with high sodium levels or very dry consistency.

Some suggestions have been made, and these include:

Ready-to-eat canned meats, fruits, vegetables (include a can opener!)
Protein or fruit bars
Dry cereal or granola
Peanut butter
Dried fruit
Nuts
Crackers
Canned juices
Non-perishable pasteurized milk
High energy foods
Vitamins
Food for infants
Comfort/stress foods

Considerations for Emergency Food

In order to address emergency food supplies, there are several approaches that can be taken. These include stocking up additional food in your pantry, dedicating a separate food supply for disasters and regularly updating it, or using a combination of these strategies. Regardless of the chosen method, it is crucial to pay close attention to the following factors in any given situation:

Familiarity. Trying out a new food item for the first time might not be the best idea after a disaster. You might discover that the new food item upsets your stomach. Or there could be a family member that normally likes peas, but discovers that they really don’t like the freeze-dried peas from the disaster food supply. Including food options that you normally eat can provide psychological and physiological benefits.
Nutritional value. Your disaster menu should include meals that provide for sufficient calories per meal and per day. Budget around 2000 calories/day for women and around 2400 calories/day for men. If strenuous activity is anticipated, the number of calories should be increased by about 200 calories. While foods high in fat and high in sugar quickly add to the calorie count (e.g., junk food!), they provide limited nutritional value. And it is just as important to ensure that food has enough fiber for proper digestion.
Ease of preparation. The conditions that would cause you to use your emergency food supply will also make it a challenge to prepare food. Loss of electricity, natural gas, or water will prevent normal cooking. Consider commercially canned foods that are ready to eat and don’t require heating, such as meats, fruits, and vegetables. Just remember to pack a can opener with your disaster food supplies!
Shelf-life. The shelf-life of your disaster food supply can be viewed in two different ways: “best if used by” (length of time food retains its original taste and nutrition) and “life sustaining” (length of time food preserves life and remains edible). Carbohydrates, proteins, and fats all age in different ways. While carbohydrates won’t change much over time, proteins can deteriorate and fats can become rancid. Most food items can be safely eaten past the “best if used by” or “use by” date. For example, a sealed box of cereal is typically safe for 6-8 months after the “best if used by” date. Canned food items are typically good for two to five years (high acidity foods such as tomato sauce has a shorter shelf life, low acidity foods will last longer). Most freeze-dried food has a safe shelf life of up to 25 years or more. Always check food before eating; discard food that smells rancid or cans that are bulging or dented (but remember that tasting food is not an effective way of determining if food is safe!). Finally, storage conditions such as temperature, moisture, oxygen, and light affect shelf life, even for canned and freeze-dried food items. Keep it cool, dry, and dark!
Specialty Items. Emergency food bars are a popular item online and at many disaster supply stores because of their long shelf life and stability. While they are advertised as providing a three day food supply, they only budget 1200 calories per day. Also, these should be taste-tested well before a disaster to ensure that you can tolerate it as a food source. Emergency food bars can play an important role in your emergency food supply (e.g., a few packs kept in the car), but should not be considered a primary or only resource for emergency food.

Building an Storing Your Emergency Food Supply

Increasing the size of your food inventory can be accomplished by incorporating additional food items, particularly canned goods. This method can prove advantageous in developing an emergency food reserve without incurring unnecessary expenses or wastage. By purchasing a couple of additional cans each time you restock a specific item, a modest emergency supply can be accrued. It is essential to establish a minimum quantity for crucial disaster items in your inventory and regularly rotate the stock. This practice ensures that your emergency supply is not consistently kept at the back of the pantry where it could expire before being consumed.

Having a dedicated emergency food supply prevents accidental usage of it as part of your regular food supply. By storing it in a separate location, it becomes easily accessible in case the area where your usual food supply is kept gets damaged. To ensure the longest shelf life, store your food supply in a cool, dry, and dark place. Although freeze-dried food has a higher initial cost, its extended shelf life can result in long-term savings. While hot water is typically used to prepare freeze-dried food, room temperature water can also be used, although the reconstitution process will take longer. If you include freeze-dried food in your disaster plan, make sure to have extra water available for food preparation.

It is crucial to store your emergency food supply in a cool, dry, and dark place in order to extend its shelf-life. Using crates or bags will provide additional protection against physical damage. Since food items, especially canned ones, can become heavy, using smaller crates or bags will make it more manageable to transport your emergency food, as well as easier to pack into the trunk of a car if you have to evacuate or move to another place.